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  • Wise One - Thanks for the info. Do you have a favorite recipe you can share that makes for Grand Champion results? Also, I've done some 12 hour cooks, but I have not done any 15-20 cooks. If you load regular BGE lump up to the top of fire ring in…
  • Thanks Ed, I recieved lots of good advice like yours. I looked up the Dizzy Pig website and they have lots of good tips too. I think I'm going try a butt or shoulder this weekend DP style - if I can find the DP rub at my BBQ store.
  • NCegger, your recipe seems to fulfill the "keep it simple" requirements I'm looking for. What kind of smoking wood do you use and how much? [p]Also, does it really take 18 hours to get the meat to the optimum internal temp?[p]Thanks! Daddio
  • stike, I know that you mix your own rub, but have you found a good store-bought one? What about smoking wood - what's your preference? Also, I like my pulled pork with a hint of vinegar tanginess. I'm guessing the best way is to sprinkle the finishe…
  • Jerky Junkie, take a look at "Daddio's Easy Tender Brisket" recipe I posted just last night under the "New Recipes" section. I think it's easy (fewer ingredients, fewer cooking steps) and has produced dynamite results for me time and time again.
  • stike, I had commented earlier to Eggor about how so many of the recipes I've found here are great, but are very involved. They have lots of ingredients and steps that take lots of time (in the store, in the kitchen and watching the temp)and leave m…
  • eggor, I used this recipe from Mr. Ward several years ago. The end product turned out good. But I found the steps were so involved that I was exhausted when done and questioned if so much was necessary. [p]For example I remember when I was new with …
  • Clay Q and Kevin, I always keep the fat cap on top too. Just a habit I picked up in Texas from the those that introduced me to slow smoked brisket.
  • Painter, Thanks for the recipe. I will try it today and post the results. I have three pheasants so I'll try smoking one and one or two of the other recipes that YB provided. As always this forum is fantastic....[p]v/r Daddio[p]
  • YB, Thanks for the recipes! I will try one or two out. Thanks for the link.[p]Daddio
  • Tim M, Thanks for the advice. It sounds great and I will try it. The BGE is heating up and so are my tastebuds. Thanks everyone for your eggpertise.....[p]
  • Just-RuthandJim, Thanks for the recipe! I'm going to try it today. How much water would you use for the brine? Can't wait to try it....[p]cheers Daddio
  • Doug, I had a friend that gave me a venison roast a few weeks ago. My family HATES venison. So, I marinated it overnight in the fridge with a creamy italian dressing. The next day, I took it out of the fridge and dried it off and lightly covered it…
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